Nick's Steakhouse - Oyster Bar

Nick's Oyster Bar

Welcome to the only full-service Oyster Bar south of Chicago! Come join us and enjoy a nice relaxing evening. Start off with a refreshing cocktail, and choose from our selection of fresh oysters.

You may be a traditionalist and prefer your oysters raw with lemon. Or perhaps you opt for Rockefeller style. No matter what your craving, Nick's is the place to be!

East Coast Oysters - West Coast Oysters

East Coast Oysters

Belon: Year Round; This European flat oyster is farm raised in the cold, clean waters of Maine. They are flat and almost round as a scallop. The flavor is slightly lemony with a subtle metallic finish.

Bras D'Or: Mid May to December; A mild yet sweet oyster from Cape Breton, Nova Scotia. A subtle beginning with a finish that just won't quit.

Blue Point: Year Round; A mild Atlantic oyster. Medium in size (even though we call our Blue Points "Mediums," they are quite large). They are very popular and common. Our Blue Points are from Long Island and are better quality than a Louisiana Blue Point.

Cape Anne: Mid May to December; Harvested in Northern Nova Scotia, Cape Anne oysters are very clean and extremely crisp with nice plump meats.

Cape Breton: Year Round; Cape Bretons originate from the Bras D'Or lakes in Cape Breton, Nova Scotia. These large lakes are well connected to the ocean. Wild oysters are harvested from these beds using tongs from small vessels. These oysters spawn in late June / early July.

Carraquet: Mid May to December; Cultivated in the cool waters of New Brunswick, Canada. This is a sweet and buttery oyster with great "mouth feel."

Chedabucto Bay: Mid May to December; Harvested from the pristine waters of Nova Scotia's beautiful Bras D'Or lake, Canada's inland sea. They have a distinctive salty taste with plump meats for a high meat to shell ratio.

Dutch Isle: October to May; Deep cupped, round with a delicate mild flavor. A good substitution for Blue Points. Large shell, large meat from Dutch Island, Narragansett Bay, Atlantic Ocean.

French Huitre: May to February; A beautifully shaped and uniform medium oyster from Prince Edward island, Canada. Plump, yet firm, and very satisfying.

Hog Island: May to February; Deep cupped, full white meat, small to medium size. Mild flavor, grown in shallow waters. Shell looks somewhat ridged like a singing scallop. Harvested from Hog Island in the mouth of Bristol Harbor, Narragansett Bay, Rhode Island.

Malpeque: May to February; Harvested from Malpeque Bay in Prince Edward Island, Canada. This well-known medium size oyster has a clean, distinctive taste. "Crunchy as salted celery."

Newport Cup: Year Round; A gorgeous, select Rhode Island farm raised oyster from the "City by the sea." Full meats surrounded by briny liquor that presents itself beautifully on the half shell.

Parramout Island: Year Round; Farm raised using suspension culture on nature conservancy property off the coast of Virginia. This oyster is salty and firm.

Pemaquid: Fall and Spring Months; One of the saltiest oysters! Farm raised in the Damariscotta River in Maine. This is one of the finest oysters on the market.

Pickle Point: June to December; A slow-growing choice oyster from the waters of Prince Edward Island National Park. Exceptionally fat and salty.

Prudence Island: September to May; A well-formed choice oyster from Narragansett Bay, Rhode Island with a clean, sweet flavor. Popular!

Raspberry Point: May to December; Another slow-growing oyster (5-6 years) farm raised on the north side of Prince Edward Island. This is an exceptionally sweet oyster with a limited season. Get them while you can.

Sailor Girl: Year Round; Small to medium in size, moderately salty with a clean mild flavor. Best to cook with. James River Virginia, Chesapeake Bay.

Sakonnet Point: October to May; Briny, crisp, plump meat, harvested where the Sakonnet River meets Narragansett Bay. Medium in size, deep cupped for an east coast oyster. Limited availability outside of Rhode Island.

Salt Aire/Salutes: May to January; A small yet exceptionally deep cupped oyster from Prince Edward Island. Sweet, plump, and juicy.

Star: Year Round; Small to medium size, deeper cupped than most east coast oysters. Hand harvested from Buzzards Bay, Cape Cod, Massachusetts. Unique ridges on the shell resemble a star. Plump, meaty, briny finish.

Tatamagouche: May to December; A medium size salty and rich tasting oyster from the northern coast of Nova Scotia. Availability can be erratic, but well worth the wait.

Watch Hill: Limited; A small farm-raised oyster from Rhode Island. The sweetest, most flavorful oyster on the market. Rated as one of New England's finest oysters by Bon Appetit Magazine.

Welfleet: Limited; A true welfleet from Cape Cod, Maine, with a slightly salty and crisp flavor to mild finish.

West Coast Oysters

Chef Creek: September to July; Chef Creek flows into deep bays of Baynes Sound, on the eastern coast of Vancouver Island, B.C. Faster growing, slightly softer shelled, nicely cupped oyster, with a mild briny, sweet taste.

Cortes Island: September to July; This oyster is cultivated in one of British Columbia's more northerly oyster growing locations, Cortes Island. This is a briny, full flavored oyster. The shell is moderately hard, nicely cupped, and fairly smooth.

Coromandel: April to Mid October; The most widely farmed oyster in the world. Now cultivated and harvested in New Zealand. Flesh is lighter in color with blackish edges around the mantle. Delicate flavor with a cucumber finish. Mildly salty, no metallic after taste.

Dabob Bay: Year Round; A slow growing oyster that is on the small side. Delicate texture with fruity overtones and a salty flavor.

Deer Creek: September to July; This is a perfectly sized oyster for those just beginning to discover one of nature's best kept secrets. This 2.5 - 3 inch extra small oyster is just the right size to taste, and yet full of fresh, briny, and crisp flavor to leave one desiring more. This little oyster is grown on the Cobble beaches of the Puget Sound, in the heart of oyster country. Harvested at approximately two years of age, it has a deep cup and is flush with meat. The inter-tidal culture process leaves the young oyster with a good hard shell with is perfect for shucking.

Denman Island: September to July; These oysters are cultivated on the beaches of Denman island almost directly across from Fanny Bay and Chef Creek. This is a rounded, nicely cupped oyster with a firm, full mean, a mild, slightly salty taste, and crunchy texture. The shell is slightly darker, thicker, harder, and smoother than most others.

Discovery Bay Flat "Belon": September to July; This famous oyster is originally from the Brittany Coast of France. It is also known as the "Flat Oyster." This oyster is now successfully grown in Pacific Northwest waters. This cream colored meat oyster is grown on racks and can be characterized as being salty, delicate in texture, and with an extreme metallic or spicy finish. These tray cultured oysters grow for about three years and develop a distinct sandy-brown, circular, shallow shell.

Emerald Cove: September to July; These oysters are beach grown off Denman Island, B.C., Canada. Mild flavored oyster.

Evening Cove: September to July; This Pacific oyster is bred and raised off Vancouver Island, near Deep Bay, Denman Island. Their growing process takes about two years. The area produces an oyster that is slightly salty, firm, and with a watermelon flavor.

Fanny Bay: September to July; These oysters are cultured using a combination of growing techniques and grown in one of British Columbia's most prolific growing areas in Baynes Sound. Fanny Bay is located on the east coast of Vancouver Island. The flavor is salty, but sweet, firm fleshed and has a fruity finish. It has a softer and moderately fluted ivory colored shell, edged with many colors, predominately red and purple.

Gold Creek: September to July; This delicious and classic looking Pacific oyster is seeded and grown on the southern end of the Puget Sound of Washington State. The nice full cupped shell is 3-4 inches in length and the briny, crisp oyster meat makes this oyster a Puget Sound favorite.

Golden Malaspina Miyagi: September to July; These are highly cultivated oysters grown in the deep, cold waters of Malaspina inlet near Desolation Sound in British Columbia. A very pretty oyster with a melon like taste and a clean finish. in addition to elegant appearance is the "Golden" colored mantle that is more commonly darker in other oysters. It is from the golden colored mantle that the oyster derived its name.

Hunter Point: September to July; This 3-4 inch beach grown Pacific oyster is cultured in one of the inlets of the Southern Puget Sound, in the clean water-shed of the Olympic mountain range. The meats are full and have a firm texture and fresh from the sea flavor.

Imperial Eagle: September to July; Also grown on the west coast of Vancouver Island, these oysters are cultivated on the isolated beaches of Imperial Eagle Channel in Barclay Sound in British Columbia. The meat is plump, not too salty, with a "cucumber-like" finish.

Kumamoto: Year Round; Originally from the Kumamoto area of Kyushu, Japan, this very slow growing oyster is small in size (1.5 - 2 inches) with a very deep cup. The Kumamoto has a firm texture, is rich in flavor, creamy and slightly salty. The finish is buttery-sweet, mildly fruity, with a hint of metallic flavor. Kumamoto oysters are cultivated now successfully in California, Oregon, and Washington. This oyster is popular with the novice half-shell consumer.

Malaspina: Year Round; Malsapina oysters are beach cultured oysters. Raised intertidally in British Columbia's excellent gravel beaches in Okeover Inlet, they produce an exceptionally strong, heavy shell. The meat is white and dark, textured mantle, plump and juicy, Malaspina oysters have a clean, strong ocean flavor with a "cucumber-like" finish.

Nootka Sound: Year Round; This Canadian oyster is unique as it is one of the few oysters produced on the rugged west coast of Vancouver Island. Its meat tends to be plump and sweet... not too salty. A thick, heard shell protects it from the constant wave action of its isolated growing area.

Olympia: Year Round; Indigenous to the Pacific Northwest waters, "OLY" is not farm raised in limited quantities. It is the smallest of the commercially harvested oysters (1 - 1.25 inches). This oyster has an appealing full flavor that to many is the ultimate taste sensation. The Olympia is a very slow growing oyster, sometimes taking 5 years to reach full market size.

Pacific Orchard: September to July; This is signature oyster. It is beach grown on gravel beaches around Pristine Cortes Island 100 miles north of Vancouver British Columbia. The flavor of this oyster is briny with a crunchy texture and an essence of melon finish.

Pearl Point: September to July; Pearl Point oysters are harvested from racks in Netarts Bay on the Oregon Coast near Tillamook. Netarts Bay is a shallow, sandy bottomed bay with higher than average salinity. This oyster has a pleasing flavor and a cantaloupe finish. It is one of the Pacific oysters originally from Japan.

Pickering Pass: September to July; This oyster is bag cultivated and beach hardened in the Pristing waters of Pickering Passage in the South Puget Sound Region. The oyster is grown to the size of 4 inches long with a deep fluted, ridged cup lending ideally to a flavorful half-shell oyster.

Quilcene: Year Round; This Japanese oyster has been raised in Washington for over sixty years. The Quilcene Bay area produces an oyster which is very delicate in texture, slightly salty and sweet, with a cucumber-like finish. Quilcene oysters are said to be similar to the "Fine De Claire" oyster from France.

Sister Point: September to July; This oyster is from the lower end of Hood Canal, Washington. As a thumbnail sized seed, these oysters are placed in plastic mesh bags which are then staked directly onto the beach. They have a nice deep cup with a firm, meaty body, and a briny flavor with a sweet finish.

Skookum Inlet: September to July; These oysters are being raised in the French manner (rack & bag) in Little Skookum Inlet in Puget Sound near Olympia, Washington. They are plump, almost crunchy, and salty with a smoky-sweet flavor.

Snow Creek: September to July; Snow creeks are grown in trays suspended from buoys in 60 feet of water near the heard of Discovery Bay, which is fed by the snow creek in the Olympic Mountains. They are sweet, plump, and meaty with a cucumber-like finish.

Steamboat Island: September to July; These oysters are grown in the prime oyster growing area in the United States. This area is in the South Puget Sound. The meat yield is among the highest in the Pacific Northwest. Sea flavor and a vegetable finish are the most common characteristics of these oysters.

Viking Bay: September to July; This oyster is farmed on the beaches of Quadra Island. This oyster stays nice and firm throughout the summertime.

Willapa Bay: September to July; Beach grown for the half shell market, this oyster has a clean colorful outer shell, while the meat on the inside is full and firm. Taste is the perfect blend of sweetness and saltiness.

Yaquina Bay: September to July; This oyster is grown in Yaquina Bay on the central Oregon coast. The moderate climate and the clean algae rich waters of the Yaquina bay are producing oysters comparable to the finest anywhere in the world.

Availability of certain types of oysters varies, depending on season and markets. Please call ahead to find out specific oyster offerings.